Skip to main content
Mustard-Thyme Chicken & Chorizo Topping
Mustard-Thyme Chicken & Chorizo Topping

Mustard-Thyme Chicken & Chorizo Topping

with Asparagus, Oregano Potatoes & Almonds

A feast for the eyes and the tastebuds, this delectable plate of greens, chicken and chorizo is sure to put you in a good mood. Paired with fragrant oregano and thyme, and a delightful lemon aioli to bring everything together, you'll be savouring every bite

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Eggs
Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 bag

oregano

2 clove

garlic

1 bag

Leafy Greens

1 bunch

asparagus

1 bag

thyme

½

lemon

1 packet

mild chorizo

1 packet

garlic aioli

1 packet

chicken breast

1 packet

flaked almonds

1 packet

Dijon mustard

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3079 kJ
Fat39.6 g
of which saturates8.8 g
Carbohydrate34.1 g
of which sugars6.1 g
Protein59.4 g
Sodium1296 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. Pick oregano leaves and roughly chop. Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until almost tender, 20-25 minutes. Remove from oven, then sprinkle oregano over potato. Toss to coat, then return to the oven to roast until tender, a further 5 minutes.

TIP: If your oven tray is crowded, divide the potato between two trays.

2
2

While potato is roasting, finely chop garlic. De-stem and roughly chop leafy greens. Trim woody ends of asparagus. Pick thyme leaves. Zest lemon to get a generous pinch, then slice into wedges. Roughly chop mild chorizo. In a small bowl, combine garlic aioli, lemon zest and a squeeze of lemon juice. Set aside.

3
3

In a medium bowl, combine Dijon mustard, garlic, thyme and a drizzle of olive oil. Season, then add chicken breast, turning to coat. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. Transfer to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest.

TIP: Chicken is cooked through when it's no longer pink inside.

4
4

While chicken is baking, return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chorizo, stirring occasionally, until golden, 2-3 minutes. Transfer to a small bowl.

5
5

Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook asparagus with a dash of water, tossing, until just tender, 4-5 minutes. Add leafy greens and cook until softened, 1-2 minutes. Season to taste.

6
6

Slice mustard-thyme chicken. Divide chicken, oregano potatoes, asparagus and greens between plates. Top with chorizo and flaked almonds. Serve with lemon aioli and any remaining lemon wedges.

More delicious recipes with similar ingredients

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice